{"id":944,"date":"2020-05-10T13:45:01","date_gmt":"2020-05-10T20:45:01","guid":{"rendered":"https:\/\/www.casler.org\/wordpress\/?p=944"},"modified":"2020-05-10T14:56:35","modified_gmt":"2020-05-10T21:56:35","slug":"the-best-drop-biscuits-ever","status":"publish","type":"post","link":"https:\/\/www.casler.org\/wordpress\/the-best-drop-biscuits-ever\/","title":{"rendered":"The Best Drop Biscuits Ever!"},"content":{"rendered":"

We love biscuits but making biscuits can be very laborious. Biscuits are perfect when they’re tender and flakey all at the same time. With the proper technique, anyone can make delicious biscuits in no time flat. This biscuit recipe is the basis for many others as it is is very flexible and can be modified for almost any occasion. I first made this maybe 20 years ago when an old housemate made them for me to go with her Lasagna.<\/p>\n

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This recipe is also easily doubled, tippled or even more. You can change the quantities to feed a crowd of any size. I once used this for a breakfast with 110 friends and they kept coming back for seconds and thirds!<\/p>\n

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The Best Drop Biscuits Ever!<\/h2>\n
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\n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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Prep Time <\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>18 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>5<\/span><\/div><\/div>
Course: <\/span>Breakfast, Side Dish<\/span><\/div><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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  • 2<\/span> cups<\/span> Flour<\/span><\/li>
  • 1<\/span> tbsp<\/span> Baking Powder<\/span><\/li>
  • 1<\/span> tsp<\/span> Salt<\/span><\/li>
  • 1<\/span> stick<\/span> Butter, Melted<\/span> 1\/2 Cup<\/span><\/li>
  • 1<\/span> cup<\/span> Milk<\/span> Water works too<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Preheat oven to 350f.<\/span><\/div><\/li>
    2. Combine all the ingredients in a bowl.<\/span><\/div><\/li>
    3. Mix the biscuit mixture exactly 20 times. Not 19, not 21 ... exactly 20 times. If it doesn't looked mixed enough, just leave it alone.<\/span><\/div><\/li>
    4. Spoon 5 portions of the biscuit dough onto a lightly greased baking sheet. <\/span><\/div><\/li>
    5. Bake for 18 minutes<\/span><\/div><\/li><\/ol><\/div><\/div>\n \n
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      Script for video:<\/p>\n

      Warm biscuits straight out of the oven are one of the simple pleasures to accompany any meal. With one easy technique, you can make delicious biscuits in no time flat. Let’s do it!<\/p>\n

      There’s not much more comforting than warm biscuits straight out of the oven. With one easy technique, you can make delicious biscuits in no time flat. Let’s do it to it!<\/p>\n

      In a bowl, add 2 cups of flour, 1 tablespoon baking powder, 1 teaspoon salt, 1 stick melted butter and 1 cup of milk.<\/p>\n

      The real trick to tender and flaky biscuits is to not over mix the dough. We do this by mixing the dough exactly 20 times.<\/p>\n

      While your oven is heating to 350 degrees, we will drop the biscuit dough onto a lightly greased sheet. You can use oil or butter to grease the sheet. Don’t forget to do this or they will stick.<\/p>\n

      When you drop the biscuits onto the sheet, you want them to look rustic. This not only makes them look great but also helps to keep them flaky.<\/p>\n

      Try to get all the biscuits about the same size. It doesn’t have to be perfect, but just do your best. It’s actually ok if a few are larger or smaller than the rest, they’ll all taste the same.<\/p>\n

      Once you’ve portioned out your biscuit dough, move your baking sheet into a 350 degree oven for 18 minutes or until they are nicely brown on the outside.<\/p>\n

      After 18 minutes, take them out of the oven onto a trivet to protect your counter. The biscuits will be very hot and you might want to let them cool down, but I like serving them \u00a0right out of the oven. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

      We love biscuits but making biscuits can be very laborious. Biscuits are perfect when they’re tender and flakey all at the same time. With the proper technique, anyone can make delicious biscuits in no time flat. This biscuit recipe is the basis for many others as it is is very flexible and can be modified for almost any occasion. I…<\/p>\n","protected":false},"author":1,"featured_media":951,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[238],"tags":[],"class_list":["post-944","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american"],"gutentor_comment":0,"jetpack_featured_media_url":"https:\/\/www.casler.org\/wordpress\/wp-content\/uploads\/2020\/05\/Drop-Biscuits-cropped-scaled.jpg","_links":{"self":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts\/944","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/comments?post=944"}],"version-history":[{"count":0,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts\/944\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/media\/951"}],"wp:attachment":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/media?parent=944"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/categories?post=944"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/tags?post=944"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}